Friday Recipes

It's Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Neapolitan Meatballs and Nutty Banana Bread. Enjoy!

MOM'S SOUTHERN PECAN PIE

Servings: 10

Source: Sweet Inspirations - A Sugar Free Dessert Cookbook

Author: Patti Lynch

Find this recipe at: http://diabeticgourmet.com/recipes/html/162.shtml

Ingredients

1 unbaked pie shell

1 cup fruit sweetener **

1 envelope plain gelatin

1/3 cup unsweetened apple sauce

3 tbsp water

2 tbsp cornstarch

3 eggs

2 tsp vanilla

2 tbsp very strong coffee or espresso (prepared, not grounds)

24 pecan halves

**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.



Directions

Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.

In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat

GARDEN VEGETABLE AND TEMPE SAUTE

Yield: 4 servings

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View recipe: http://diabeticgourmet.com/recipes/html/657.shtml

Source: 1,001 Delicious Recipes For People with Diabetes

Ingredients

2 cups frozen stir-fry pepper blend

1 teaspoon minced garlic

1-2 teaspoons olive oil

1 package (8 ounces) tempeh, cut into 1/2-inch cubes

1 cup tomato juice

2 tablespoons tamari soy sauce

1 medium zucchini, sliced

2 cups (4 ounces) sliced mushrooms

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

2 medium tomatoes, cut into wedges

Salt, to taste

Directions

Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add tempeh and cook 5 minutes.

Stir in remaining ingredients, except tomatoes and salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.

Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.

Nutritional Information Per Serving: Calories: 180; Protein: 15 g; Fat: 6 g; Sodium: 732 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat

BONELESS BUFFALO WINGS

Yield: 4 servings

Serving Size: 2 oz. chicken per serving

Source: The Diabetes Food and Nutrition Bible

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Ingredients

1-1/2 teaspoon hot sauce

Pinch cayenne

1/4 teaspoon paprika

1/2 pound chicken tenders

Dressing Ingredients:

1/2 cup reduced-fat blue cheese dressing

1/4 cup low-fat mayonnaise

3 tablespoons crumbled blue cheese

Celery Sticks

Directions

Preheat the oven to 375 degrees F.

In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.

Place the chicken tenders on a small nonstick baking sheet.

Bake, uncovered, for 15 minutes until chicken is tender.

Combine the dressing ingredients.

Serve the dressing with the chicken and celery sticks.

Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat

NUTTY BANANA BREAD

Serving Size: 1 (3/4 inch) slice

Serves: 12

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Ingredients

2 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup applesauce

1-1/4 cups mashed bananas

1 cup Splenda No Calorie Sweetener, Granulated

1 3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F.

Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g

NEAPOLITAN MEATBALLS

This comes from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2219-neapolitan-meatballs

Ingredients

1/2 cup bulgur

2 tablespoons extra-virgin olive oil, divided

8 cloves garlic, very thinly sliced

3/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

2 28-ounce cans diced tomatoes

4 cups diced plum tomatoes (about 1 1/2 pounds)

2 cups cubed whole-wheat country bread

1 large egg

1 large egg white

1 pound 93%-lean ground beef

1/2 cup finely shredded Parmesan cheese

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground pepper, plus more to taste

1/8 teaspoon salt

1/2 teaspoon sugar (optional)

Directions

Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.

Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.

Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.

Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.

Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.

Makes 8 servings, 2 – 3 meatballs each.

Nutritional Facts: Servings: 1; Per serving: 283 calories; 11 g fat (4 g sat, 4 g mono); 73 mg cholesterol; 20 g carbohydrate; 23 g protein; 5 g fiber; 687 mg sodium; 271 mg potassium. 1 Carbohydrate Serving; Exchanges1/2 starch; 1 vegetable; 2 1/2 lean meat

BUFFALO STYLE TACOS

Makes 8 servings

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Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g